Raspberry Sparkle Punch Food

RASPBERRY LIME PUNCH

Steps:

• Mash the raspberries with the mint and sugar in a large bowl, using a potato masher or muddler, until the raspberries break down into very small pieces. Add the rum, lime juice and Lillet and stir to combine. Cover and refrigerate 1 to 4 hours.
• Strain the mixture into a large pitcher with ice. Add some raspberries and mint for garnish and top off with the seltzer. Serve immediately.

QUENCHING CREAMY RASPBERRY PUNCH

Steps:

• In large punch bowl combine both bottles of raspberry cream soda and raspberry juice concentrate. Stir until concentrate is dissolved. Carefully add ice cream. Stir briefly. Best served chilled.

RASPBERRY CORONA® PUNCH

Steps:

• Stir lemonade concentrate and vodka together in a large container. Pour beer into the lemonade mixture. Float raspberries into the liquid and gently stir. Serve over ice and garnish with lemon slices.

RACHEL'S RASPBERRY PUNCH

Steps:

• In a pitcher or punch bowl, stir together the raspberry lemonade concentrate, lemon vodka, lime-flavored beer, and water until thoroughly combined.

RASPBERRY SPARKLE DROP COOKIES

Steps:

• In a small bowl, beat the shortening, butter and sugar until well blended. Beat in egg and vanilla. Combine the flour, baking powder, and baking soda; gradually add to butter mixture and mix well., Shape into 1-in. balls; dip tops in gelatin. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 8-10 minutes or until edges are golden brown. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

SPARKLING RASPBERRY-CRANBERRY PUNCH

Steps:

• Add water to drink mix in large plastic or glass pitcher; stir until mix is dissolved.
• Refrigerate until ready to serve.
• Pour prepared drink into punch bowl just before serving. Stir in remaining ingredients. Serve over ice.

RASPBERRY PUNCH

Steps:

• In a large punch bowl, mix together pineapple juice, lemonade, sherbet and ginger ale.
• Stir in undrained, thawed raspberries.
• Add ice if desired.

SPARKLING RASPBERRY CRANBERRY PUNCH

Steps:

• Chill the juice cocktail and seltzer. Put the water and drink mix into a large pitcher, stir until the mix is dissolved. Pour drink mix, juice cocktail and seltzer into a punch bowl. Stir in thawed raspberries and juice. If you would like at this point you could top with several scoops of raspberry sherbert.

RASPBERRY MARGARITA PUNCH

Steps:

• In a food processor, blend raspberries with lemonade concentrate until smooth. Pass through a sieve to remove seeds. In a large bowl, combine raspberry mix with water, orange juice and tequila. Float sliced lemons in punch.

SPARKLING FRUIT PUNCH

Steps:

• In a large bowl, combine the water and concentrates. Stir in ginger ale. Serve immediately over ice.

RASPBERRY PUNCH

Steps:

• Place tea bags in a teapot.
• Add 4 cups boiling water.
• Cover; let steep 3 to 5 minutes or until the tea reaches desired strength.
• Remove tea bags.
• Stir in orange juice and sugar.
• Place fresh or thawed raspberries in a blender container or food processor bowl.
• Cover and blend or process until smooth.
• Strain through a sieve or colander to remove the raspberry seeds.
• Add the raspberry puree, lemonade concentrate, and 2 cups cold water to tea mixture.
• Stir gently to mix.
• Cover and chill in the refrigerator about 2 hours or until ready to serve.

RASPBERRY AND ROSé PETAL PUNCH

Steps:

• 1. Pour the juice and soda water into a large punch bowl.
• 2. Gradually stir in the syrup, tasting regularly until you reach the desired sweetness and fragrance. Refrigerate until it's time to serve.
• 3. Just before serving, stir in the ice and scatter the raspberries and flowers over the top.

RASPBERRY SPARKLE PUNCH

Steps:

• Process raspberries in a blender; strain and discard seeds.
• Combine raspberry pulp, lemonade concentrate, and water; chill.
• Combine raspberry mixture and Sprite; stir well; serve in tall glasses over ice.
• Garnish with mint sprigs.

SPARKLING STRAWBERRY PUNCH

Steps:

• Place a 6-quart punch bowl in the freezer to chill thoroughly while preparing the punch, at least 20 minutes.
• Combine strawberries and lemonade concentrate in a blender. Blend on high speed until strawberries are pureed. Pour into the chilled punch bowl.
• Add ginger ale, club soda, ice cubes, and sugar. Stir until sugar is completely dissolved.